December 29, 2006, Newsletter Issue #57: Know to Describe Food
Tip of the Week
Noticing the interest in the escargot salad, at a party of ten, I describe the French escargots sautéed with fennel, sun dried and fresh tomatoes, mushrooms and artichoke hearts over a tossed baby lettuce, which leaves are gently coated with a smidgen of garlic vinaigrette.
"You said French snails?" A woman asks.
"They are really French?" Someone else asks.
"They are legally here. They came with a green-can!" I say, to amuse the guests.
"They are in a shell, aren´t they?" A man, tired of the thought having to hunt and drag the snails out of their houses, wants to know. My answer "No Sir! These are the homeless type!" takes care of his question. "You recommend the escargots?" He asks and I sell him on the escargot salad by saying "Yes Sir! Let me bring you one of these escargot salads. I even give you a money back guarantee. If you don´t like the snails in your salad I eat em!"
helmut schonwalder 12-14-2002
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